Grilled Peach Salad
Grilled Peach Haloumi, Dukkah and Herb Salad
A delicious summer staple that will delight both vegetarians and carnivores alike. Pair it with a crisp Chardonnay for optimum sunshiney vibes.
For the dukkah
• 1 cup almonds
• 1/3 cup sesame seeds
• 2–3 tbsp coriander seeds
• 2–3 tbsp cumin seeds
• cracked pepper
• pinch Himalayan salt
For the salad
• 4 peaches, cheeks sliced off
• 100g / 3.5oz rocket
• 250g / 8.8oz haloumi, sliced
• 1 1/2 cups watercress, stems removed
• 1 cup basil leaves
• 1/2 Lebanese flat bread
• 1 1/2 tbsp extra virgin
For the olive oil
• 1 tsp white wine vinegar
• 1 tbsp balsamic glaze
• salt and pepper, to taste
1. For the dukkah, toast sesame seeds in a pan until golden brown.
2. Place the remaining dukkah ingredients on a baking tray and bake at 180˚C / 350˚F / Gas Mark 4. Once brown, remove from oven and leave to cool.
3. Combine dukkah ingredients in a food processer, minus the sesame seeds, and whiz until you’re happy with the consistency.
4. Pop dukkah in a bowl and mix in sesame seeds. Season to taste.
5. For the salad, slice the cheeks off the peaches and grill on a griddle pan until there are lovely caramelised lines.
6. Thinly slice the haloumi and fry until golden brown.
7. Using scissors, cut the bread into thin strips, and then shallow fry in a pan until crispy.
8. For the dressing, combine olive oil, white wine vinegar and balsamic glaze in a jar, and shake well. Add salt and pepper to taste.
9. To assemble, wash salad greens well and pat dry.
10. Dress greens and pop them in a salad bowl.
11. Arrange peaches and haloumi on top of the greens, and then sprinkle dukkah and Lebanese bread over the top.
This recipe is part of our Dinner is Never Dull Series powered by the uncompromising Fat Bastard wines. Fat Bastard is all about big, bold, beautiful juice. They source fruit from the best regions all around the world and promise big taste + big flavour everytime. Grilled Peach Salad wine pairing suggestion: Fat Bastard Chardonnay :)